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1
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined.
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2
Season with salt and pepper, to taste.
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3
Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts.
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4
Reserve the cores for another use.
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5
Bring a large saucepan of water to a boil over medium-high heat.
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6
Add the Brussels sprout leaves and cook for 1 minute.
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7
Drain and put in a bowl of iced water, then transfer to a colander to drain.
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8
Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl.
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9
Add the dressing and toss together.
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10
Sprinkle with the cheese and serve.
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11
*To toast the almonds, arrange them in a single layer on a baking sheet.
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12
Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.
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13
Cool completely before using.
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14
The unused core of the Brussels sprouts can be used in soups and stir-fries.
